Not only is it National Dessert Month, today happens to be National Dessert Day! I’m taking advantage to these opportunities to post another dessert recipe. (I normally don’t post multiple desserts in a month.) I’m loving having an excuse to make more desserts to enjoy this month! Hooray for desserts!

I absolutely adore this truffle tart. It combines 3 of my favorite flavors, ginger, almonds & chocolate, in a glorious way. While I am a big fan of the “Eat Dessert First” movement, I cannot, in good conscious, actually do that in this case. I would end up skipping dinner in favor of eating this entire decadent dessert by myself, if I indulged before dinner. I’m usually pretty hungry just prior to dinner and this is so delicious, I would not be able to stop eating it! The ginger gives the smooth chocolate filling a bit of spiciness and the Amaretto adds depth to the hint of almonds in the crust. This rich & satisfying dessert is my go-to dessert all throughout the colder months of the year.

Gingered Almond Truffle Tart (adapted from tasteofhome.com)

Total Time required: Prep: 30 minutes + chilling time,  Bake: 15 minutes + cooling time Serves 12 – 16 

Ingredients:

• 1 cup heavy whipping cream
• 2 tablespoons minced fresh ginger
• 1 cup all-purpose flour
• 1/2 cup chopped almonds
• 1/2 cup confectioners sugar
• 1/3 cup baking cocoa
• 6 tablespoons cold butter, cubed
• 1/2 cup Amaretto, divided
• 8 ounces bittersweet chocolate, chopped
• 1/2 cup butter, softened
• whipped cream & candied ginger pieces for serving

Directions:

Preheat the oven to 350°F. In a small heavy saucepan, heat the cream and ginger until bubbles form around the sides of pan. Remove the mixture from the heat.

Place the flour, almonds, confectioners sugar and cocoa in a food processor and pulse until it is blended.

Add the cold butter and pulse until the butter is the size of peas.

Continue to pulse while adding 1/4 cup of the Amaretto until moist crumbs form.

Press the dough onto the bottom and up the sides of an ungreased 9-inch springform pan or a tart pan with a removable bottom. Bake the crust for 13-16 minutes or until it is set. Cool it on a wire rack.

Place the chocolate in a small bowl. Bring the gingered cream just to a boil. Strain it through a fine-mesh strainer over the chocolate. Discard the ginger pieces.

Stir the chocolate mixture with a whisk until it is smooth, then stir in the softened butter and the remaining 1/4 cup Amaretto until it is blended. Pour the chocolate mixture into the cooled crust.

Refrigerate the dessert, covered, for at least 2 hours or until it is set.

Serve with whipped cream and candied ginger pieces if desired.

I savor every bite when this is dessert!  ~Linda

Gingered Almond Truffle Tart (adapted from tasteofhome.com)

Total Time required: Prep: 30 minutes + chilling time,  Bake: 15 minutes + cooling time Serves 12 – 16 

Ingredients:

• 1 cup heavy whipping cream
• 2 tablespoons minced fresh ginger
• 1 cup all-purpose flour
• 1/2 cup chopped almonds
• 1/2 cup confectioners sugar
• 1/3 cup baking cocoa
• 6 tablespoons cold butter, cubed
• 1/2 cup Amaretto, divided
• 8 ounces bittersweet chocolate, chopped
• 1/2 cup butter, softened
• whipped cream & candied ginger pieces for serving

Directions:

Preheat the oven to 350°F. In a small heavy saucepan, heat the cream and ginger until bubbles form around the sides of pan. Remove the mixture from the heat.

Place the flour, almonds, confectioners sugar and cocoa in a food processor and pulse until it is blended. Add the cold butter and pulse until the butter is the size of peas. Continue to pulse while adding 1/4 cup of the Amaretto until moist crumbs form.

Press the dough onto the bottom and up the sides of an ungreased 9-inch springform or tart pan with a removable bottom. Bake the crust for 13-16 minutes or until it is set. Cool it on a wire rack.

Place the chocolate in a small bowl. Bring the gingered cream just to a boil. Strain it through a fine-mesh strainer over the chocolate. Discard the ginger pieces. Stir the chocolate mixture with a whisk until it is smooth, then stir in the softened butter and the remaining 1/4 cup Amaretto until it is blended.

Pour the chocolate mixture into the cooled crust. Refrigerate the dessert, covered, for at least 2 hours or until it is set. Serve with whipped cream and candied ginger pieces if desired.